Ravioli Pumpkin Casserole

Ravioli Pumpkin Casserole
Makes:
8
Prep Time:
20
minutes
Total Time:
55
minutes
based on 16 reviews
4
This attractive Ravioli Casserole features scrumptious flavors of shredded cheese and Italian sausage with a pumpkin garlic marinara sauce. Easy to make and great for family or entertaining meals.

In this recipe:

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Ingredients:

  • 2 packages (9 ounces each) BUITONI Refrigerated 100% Whole Wheat Four Cheese Ravioli, prepared according to package directions, kept hot
  • 2 cups (8 ounces) shredded mozzarella cheese
  • 2 tablespoons BUITONI Refrigerated Freshly Shredded Parmesan Cheese
  • 16 ounces hot or sweet light turkey Italian sausage, casings removed
  • 3/4 cup LIBBY'S® 100% Pure Pumpkin
  • 1/2 cup dry white wine
  • 1/2 cup chicken broth
  • 1 container (15 ounces) BUITONI Refrigerated Roasted Garlic Marinara Sauce

Directions:

PREHEAT oven to 350° F.

COMBINE mozzarella cheese and Parmesan cheese in medium bowl.

HEAT large, nonstick skillet over medium-high heat. Add sausage; cook, stirring to break into pieces, until browned. Transfer sausage to paper towel-lined plate to drain.

ADD pumpkin, wine and broth to skillet; cook over medium heat, stirring frequently, until bubbly. Stir in sauce and sausage; heat through.

LAYER ingredients as follows in ungreased 13 x 9-inch baking dish: 1/2 pasta, 1/2 sauce and 1/2 cheese mixture. Repeat layers. Cover with foil.

BAKE for 20 to 25 minutes or until cheese is melted. Let stand for 5 minutes before serving.

NOTE: Can substitute BUITONI Refrigerated Marinara Sauce. If this is preferred, add 2 cloves finely chopped garlic when cooking sausage. Also, try substituting BUITONI Refrigerated Whole Wheat Three Cheese Tortellini.


Reviews:

Review This Recipe

Easy casserole with the Unexpected

 Star(s)

nikki pals from PALATINE, IL

When I saw pumpkin I was not sure that may husband would like this. The pumpkin added a smooth richness that is there but you don't know where it comes from. You also get the healthy addition of more fiber and vitamins.This was easy and fast. Sort of like a lasagna with out all the layering. Will make this again.

Read More Reviews

Review This Recipe
  •  Star(s)

    Wow

    Karen Catania from California

    Holy Cow this was good! Everyone loved it - can't wait to make again.

  •  Star(s)

    Wonderful Casserole!

    NANCY CHAPMAN from Yorba Linda, CA

    I had never thought of making revioli casserole out of pumpkin. It turned out to be a wonderful dish. It took a little time to make but the outcome was beyond great. I highly recommand it!

  •  Star(s)

    Ravioli Casserole

    Joanne Littleton from WOODHAVEN, MI

    This was so good. I've made it several times but my family's fav is when I use beef ravioli.

  •  Star(s)

    ravioli

    leah randall from PANAMA CITY, FL

    It was great inspiration for my own version of a ravioli casserole

  •  Star(s)

    Ravioli Casserole

    l JACOBS from VENTURA, CA

    This was really good and easy. The pumpkin is a good way to get the kids to eat vegies. They don't even know it is there. Very very tastey!

  •  Star(s)

    Ravoli Casserol

    SUE YOUNG from SHALIMAR, FL

    I made this tonight along with a salad for my family. It's easy to prepare and so good to eat. My family had nothing but raves and my son ask if we could have this again

  •  Star(s)

    Easy casserole with the Unexpected

    nikki pals from PALATINE, IL

    When I saw pumpkin I was not sure that may husband would like this. The pumpkin added a smooth richness that is there but you don't know where it comes from. You also get the healthy addition of more fiber and vitamins.This was easy and fast. Sort of like a lasagna with out all the layering. Will make this again.

  •  Star(s)

    casserole or not

    rema mulyes from FOUNTAIN VALLEY, CA

    casserole or not ravioli is the best

  •  Star(s)

    Ravioli

    Denise Middleton from HEMET, CA

    This recipe is great. It is easy to make and different types of meat can be substituted or can be done for vegitarian style. This is very versital. Large quantity can be made and then frozen for quick meals in the future.

  •  Star(s)

    Overly complicated directions; result is still goo

    Susan Campbell from GRASS LAKE, MI

    I substituted 3 cans of ravioli, and chopped up some leftover sausage from breakfast. Basically, simple, just layer ravioli, sauce and cheese, then repeat and bake. My family agreed it was good, with garlic bread and a small green salad.

  •  Star(s)

    very good

    kristin ozdych from FARMINGTON HILLS, MI

    I was suprised at how tasty this was. Next time I will use regular pasta not whole wheat( too strong of a flavor for the kids), but everything else was great!

  •  Star(s)

    YUMMY

    Vicki Hurst from Fresno, CA

    This recipe is great for you and your family or can be made for an evening for two. I recommend this recipe to anyone.

  •  Star(s)

    Ravioli Casserole

    elaine hilton from LITTLE FALLS, NJ

    What a delicious recipe! Warm and soooo satisfying. Great with warm bread. Make some today!!

  •  Star(s)

    i'll try

    ferlen lavina from DOHA,

    i'll try it this coming thanksgiving day

  •  Star(s)

    Delizioso!

    Jan Wilkins from BLYTHEVILLE, AR

    Who'da Thought! Pumpkin & Pasta....it was very, very good. I didn't tell my family until AFTER dinner about the Pumpkin.

  •  Star(s)

    Not too bad

    Kim Gibbs from Royal Oak, MI

    Next time I make this, I will use a different sauce that will better suit my family's tastes, but quick and easy! Will definately make again.

Nutrition Facts

Serving Size: 1/8 of recipe

Servings Per Recipe:

  • Calories: 400
  • Calories from Fat: 160
  • Total Fat: 18g (27% of DV)
  • Saturated Fat: 8g (40% of DV)
  • Cholesterol: 95mg (32% of DV)
  • Sodium: 1340mg (56% of DV)
  • Carbohydrates: 31g (10% of DV)
  • Dietary Fiber: 5g (19% of DV)
  • Sugars: 5g
  • Protein: 27g
  • Vitamin A: 70% of DV
  • Vitamin C: 2% of DV
  • Calcium: 35% of DV
  • Iron: 10% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Ravioli Pumpkin Casserole

Ingredients

  • 2 packages (9 ounces each) BUITONI Refrigerated 100% Whole Wheat Four Cheese Ravioli, prepared according to package directions, kept hot
  • 2 cups (8 ounces) shredded mozzarella cheese
  • 2 tablespoons BUITONI Refrigerated Freshly Shredded Parmesan Cheese
  • 16 ounces hot or sweet light turkey Italian sausage, casings removed
  • 3/4 cup LIBBY'S® 100% Pure Pumpkin
  • 1/2 cup dry white wine
  • 1/2 cup chicken broth
  • 1 container (15 ounces) BUITONI Refrigerated Roasted Garlic Marinara Sauce

 

Directions

PREHEAT oven to 350° F.

COMBINE mozzarella cheese and Parmesan cheese in medium bowl.

HEAT large, nonstick skillet over medium-high heat. Add sausage; cook, stirring to break into pieces, until browned. Transfer sausage to paper towel-lined plate to drain.

ADD pumpkin, wine and broth to skillet; cook over medium heat, stirring frequently, until bubbly. Stir in sauce and sausage; heat through.

LAYER ingredients as follows in ungreased 13 x 9-inch baking dish: 1/2 pasta, 1/2 sauce and 1/2 cheese mixture. Repeat layers. Cover with foil.

BAKE for 20 to 25 minutes or until cheese is melted. Let stand for 5 minutes before serving.

NOTE: Can substitute BUITONI Refrigerated Marinara Sauce. If this is preferred, add 2 cloves finely chopped garlic when cooking sausage. Also, try substituting BUITONI Refrigerated Whole Wheat Three Cheese Tortellini.

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